Banoffee Pie

Banoffee Pie – A taste of the 70’s

Some puddings stand the test of time, not because they are overly elaborate, but simply because the combination of a handful of ingredients just work. This retro pudding is not a fancy “masterchef” affair, but given the fact it can still be found on pub menus across the land some forty years after The Hungry Monk Restaurant in East Sussex invented the dish, is testament to its ongoing popularity. I have several original Hungry Monk cookbooks from the 1970’s when the restaurant was in its heyday and it first appears in print in 1974. Their recipe calls for a pastry base and the frightening method of boiling condensed milk in an unopened can for 3 hours. Thankfully times have moved on and Nestle conveniently now produce a condensed milk caramel, thus removing the element of danger. I also prefer a cheesecake style base and I find ginger nut biscuits work really well. I hope you enjoy making this delicious dessert, disco flares whilst indulging are entirely optional.